Dice the mix of vegetables (celeriac, carrot, red pepper, green part of courgette).

Thinly slice the fresh tuna using a cutter or a very sharp knife.

Assembling the dish:Place the slices of tuna on the plate, add the diced vegetables and before serving, dress with white wine vinegar, OLITALIA - 100% Italian Oro extra virgin olive oil and season with salt and pepper.

Scallops:

Season the scallops with salt and pepper.

Sear the scallops for roughly 30 seconds on each side in a pan with OLITALIA - 100% Italian Oro extra virgin olive oil, so that the inside remains raw.

Assembling the dish: Thinly slice the scallops and serve them on a dish with the soncino salad then drizzle with drops of OLITALIA - Dense Balsamic Vinegar of Modena P.G.I.

Steamed Squid with tomato:

Peel the ripe vine tomatoes and prepare a concassé.

Clean and halve the squid lengthwise and steam or cook in water for two minutes.